Utase (period between shubo preparation and the start of heating)

Utase (打瀬) refers to a specific period in the sake-brewing process. It is the time from the completion of the shubo (yeast starter) preparation until heating begins, and it usually lasts from several hours to several days. The purpose of utase is to manage the temperature of the shubo appropriately and create an environment in which the yeast is easily activated. During this period, the temperature of the shubo is expected to fall gradually, and temperature control plays a very important role in the fermentation process of sake.